How to cook trout with porcini mushrooms, recipe with mixed cooking first on the fire and then in the oven, description of the procedure that illustrates in detail the various steps with a list of all the necessary ingredients.
Ingredients for 4 people
- 1 trout of about 1 kg
- 300 g of porcini mushrooms or champignons
- 1 tablespoon of white flour
- 2 tablespoons of chopped parsley
- 3 tablespoons of extra virgin olive oil
- 80 g of butter
- 1 tablespoon of breadcrumbs
- 1 minced shallot
- salt and freshly ground pepper
How to prepare trout with porcini mushrooms
Clean the mushrooms by scraping them with a knife and wiping them with a damp cloth, or very quickly under running water, then slice them.
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Scale, empty, wash the trout and dry it, then salt it, pepper it inside and lightly flour it.
Melt forty grams of butter in a baking dish, put the trout and cook over low heat for about thirty minutes or more, turning it once halfway through cooking.
In a saucepan, put twenty grams of butter and oil, add the parsley and mushrooms, salt, pepper and cook over moderate heat.
As soon as the mushrooms are cooked, remove the trout and the cooking juices from the pan.
Place the mushrooms on the bottom of the pan and the trout on top, sprinkle it with the breadcrumbs, sprinkle it with the cooking surface and put it in a preheated oven for fifteen minutes, waiting for the surface to turn golden.
Melt the remaining butter and brown the shallot on a very low heat so that the butter acquires flavor.
When the trout is ready, pour the butter into a sauce boat by passing it through a colander and serve it immediately on the table with the trout.
